Lunch

20-24 May 2019

Escalope of pork with spring vegetables, herb butter and lemon 169:-

Fried Baltic herring with potato purée, browned onion butter and lingon berries 139:-

Baked celeriac with fennel, spinach, soya mayonnaise and pumpkin seeds 155:-

Shrimp salad with beets, dill mayonnaise, boiled eggs, red onions and dijonnaise 195:-

Toast with shrimps, smoked salmon, apple and horse radish 165:- / 215:-

”Steak Minute”, grilled beef with tomato salad, herb sauce and French fries 255:-

Steak tartare; with condiments and French fries – 100 g – 195:- / 200 g – 265:-

Calf’s liver Anglais 215:-

SWEETS

Crème brûlée 75:-

Ice-cream, sorbet or petit four 35:-

With reservation for any changes.
Lunch menu is served Monday – Friday 11.30 – 15.00.